Best Dadgum Hamburgers

[Atdeal]

Sounds good.

[Dusty Britches]

Yup, that's the name of my recipe that I saw on line by a different name and lacked my final secret ingredient. I'm not much of a hamburger fan because it always seems to lack flavor. Not these! I'm a fan now! Even my husband said, "Wow. These are really good!"

1.5 pounds of ground meat (I prefer beef for this one but venison will work.)
1/2 onion diced well (I used my Ninja chopper to almost puree it.)
1/2 cup of cheddar cheese
1 teaspoon of basil, oregano, rosemary, parsely
1 teaspoon of soy and Worcestershire sauce
salt and pepper

a large spoonful of bacon grease melted. By spoonful, I'm talking like 1/8 cup, maybe less. (The first time I made this I doubled everything and used 1/4 cup of grease.)

Mix it well. Be prepared for flames on the grill.

My husband loves homemade hamburgers so I made some for Father's Day.

This time I used shredded Pepper Jack cheese and 1 envelop of onion soup mix plus 3 cloves of minced garlic. It was amazing!

[tigerscowboy]

It is a great recipe. I should note that I followed it vs the following:

Rosemary, onion, and parsley was fresh off the plant at home.
Cut out 1/3 of the bacon drippings (huge flames). You cannot walk away from the grill.

This was a winner with the family and crew and will be used again and again.

[HogCommander]

Sounds tasty! I normally make burger patties by grinding 2 lbs venison with 1 lb of bacon. I grind it on a coarse plate, hand mix, grind with the coarse plate again and hand mix one more time. I also like to soak in Dales sauce for an hour or two just before putting on the grill.

I'm thinking about mixing in some high temp cheese and diced jalapenos next batch.

[stickerpatch59]

Anyone else try this yet? We're going to make them in a few weeks for my husband's birthday. I'll try to get pictures.

be sure to include the grill fire pics

J.K. sounds great; gonna try it.

[Saddle Tramp]

Might try that with Elk.

[tigerscowboy]

I did use it with ground elk. No other meat added. Excellent. Cooks fast. Don't walk away from the grill.

[Guerrero88]

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Sounds tasty! I normally make burger patties by grinding 2 lbs venison with 1 lb of bacon. I grind it on a coarse plate, hand mix, grind with the coarse plate again and hand mix one more time. I also like to soak in Dales sauce for an hour or two just before putting on the grill.

I'm thinking about mixing in some high temp cheese and diced jalapenos next batch.

I’ve always wanted to try Dales

[Bowdark]

Slow and low with elk/deer/grass finished beef. Fresh herbs (two leaves of rosemary on top of the meat, rosemary is powerful, less is best) I also throw on a couple of juniper berries (less is best) and knock them off halfway through cooking.

[tigerscowboy]

Slow and low with elk/deer/grass finished beef. Fresh herbs (two leaves of rosemary on top of the meat, rosemary is powerful, less is best) I also throw on a couple of juniper berries (less is best) and knock them off halfway through cooking.

Agreed. I love fresh rosemary, but a hint too much is way too much. It's also awesome on a nice grilled beef tenderloin.

Will try the berries on the burgers next time.

My beef and elk preference is always rare. Requires me to cook refrigerator cold meat at high heat to hold the moisture and fats while holding the red center.

Nothing better than a rare Argentina grass fed and finished tenderloin IMO.

[Dusty Britches]

Yup, that's the name of my recipe that I saw on line by a different name and lacked my final secret ingredient. I'm not much of a hamburger fan because it always seems to lack flavor. Not these! I'm a fan now! Even my husband said, "Wow. These are really good!"

1.5 pounds of ground meat (I prefer beef for this one but venison will work.)
1/2 onion diced well (I used my Ninja chopper to almost puree it.)
1/2 cup of cheddar pepper jack cheese
1 teaspoon of basil, oregano, rosemary, parsely
1 teaspoon of soy and Worcestershire sauce
salt and pepper
1 packet of Onion Soup Mix

a large spoonful of bacon grease melted. By spoonful, I'm talking like 1/8 cup, maybe less. (The first time I made this I doubled everything and used 1/4 cup of grease.)

Mix it well. Be prepared for flames on the grill.

I made the edits in blue and for the 4th of July, we SMOKED these on the smoker at 300 degrees. I also made the patties the day before. Just when I thought the recipe could not get any better! I wished I had pictures. We had so much going on with kids and grandkids I forgot to sneak a photo.

( I had to drop the bacon grease because my husband said he thought it was too much for him.)

[Solocam9]

Gonna try this out

[bowmansdad]

Sounds tasty! I normally make burger patties by grinding 2 lbs venison with 1 lb of bacon. I grind it on a coarse plate, hand mix, grind with the coarse plate again and hand mix one more time. I also like to soak in Dales sauce for an hour or two just before putting on the grill.

I'm thinking about mixing in some high temp cheese and diced jalapenos next batch.

We make our deer sausage with hi temp cheese and jalapeños, I use pan sausage for burgers, they’re great!

[Big Lee]

Tried this a few weeks ago. In my cast iron skillet. I did not mix in the bacon grease to the meat. I cooked the burgers on top of bacon in the pan like I typically do.

[Katsaregood]

Saved. Thanks Tracy.